Rice and Lentils (Mejadra)
Palestinian Cuisine Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact same procedure. When cooked with rice, this recipe is gluten-free. It isn't gluten free
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Set aside about 30 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
- 02
Add salt, baharat, cumin, and ground cardamom to taste.
- 03
Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
- 04
Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
- 05
Add salt, black or white pepper, and ground cardamom.
- 06
Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
- 07
Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
- 08
Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
- 09
Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.5, credited to The original uploader was Yish at English Wikibooks .; view original image record .
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